Pumpkin Bread

Pumpkin bread for soups and dips! Easy fall/autumn recipe 🍂🍁

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add yeast, warm milk and granulated sugar to a bowl. Cover and allow the yeast to bloom for about 10 mins.

Step 2

In the bowl of a stand mixer, add yeast, brown sugar, butter, salt, spices, eggs, pumpkin puree and flour. Mix with paddle attachment until well combined. Switch to dough hook and knead dough for about 8-10 mins until smooth. This can be done by hand too!

Step 3

Place the dough in a greased bowl, cover it with a tea towel and allow it to rest in a warm place for an hour/until doubled.

Step 4

Divide the dough into 16 pieces (about 80g each). You can stuff them with cream cheese or any filling you like.

Step 5

Wrap each dough ball in kitchen twine or cotton thread, wrapping the twine around the dough ball to create a pumpkin shape (Take care not to wrap the dough too tightly because it will become larger when it proofs and bakes.)

Step 6

Cover loosely and set aside to proof for 1-1 1/2h, or until the dough is puffy and has doubled in size.

Step 7

Create an indentation in the top of each pumpkin for the stem.

Step 8

Preheat oven to 350°F/180°C. Bake the rolls for 20 to 25 minutes/until baked through and golden.

Step 9

Brush with melted butter, remove string gently with a scissors, add pecan stem and enjoy :)

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